GRIDDLE CAKES

Stale Bread Griddi.e Cakes. Soak one pint bread crumbs in warm water, when soft drain ott the wate/ and add one pint sour milk with a teaspoonful soda stirred in, half teaspoonful salt, a beaten egg, and thicken with flour to make a batter.

CoRX Meal Griddle Cakes. One pint corn meal, one of sour milk or buttermilk, one egg, one teaspoonful soda, one of salt. Bake on a griddle.

Rice Griddle Cakes. One and one-half pints boiled rice, the same of flour, one-half teacupful sour milk, one teacupf ul sweet milk, one teaspoonful soda, salt, three eggs, and butter the size of a walnut.

Flour Griddle Cakes. Make a thick batter with one quart of sour milk and flour. Let it stand over night and in the morning add two well-beaten eggs, salt, and a teaspoonful of soda dissolved in a tablespoonful warm water. Bake immediately.

Green Corn Griddle Cakes. Six ears grated corn, two eggs, one pint milk, one pint flour, one tablespoonful butter, a little salt. Bake on a griddle.

Hominy Griddle Cakes, To one pint warm boiled hominy add a pint of milk, or milk and water, and flour enough to make a thin batter; beat up two or three eggs and stir them into the batter with a little salt. Fry as other griddle cakes.

Crumb Corn Cakes. Soak a quart of bread crumbs in a quart of sour milk over night; in the morning rub through a colander and add four well-beater» eggs, a heaping teaspoonful soda dissolved in a little warm water^

GRIDDLE CAKES. 23

one tablespoonful shortening, and corn meal to mix into a nice batter. It is better to beat yolks and whites of eggs separately, stirring the whites in lightly just before baking. Flannel Cakes. Three eggs, one quart sweet milk, oiie quart sifted flour, with three teaspoonfuls baking powder, a small spoonful salt; beat the volks and half of the milk, salt and flour together, then the remainder of the milk, and last, the whites of the eggs, well beaten; a teacup of boiled rice improves them.

Buckwheat Cakes. Take, of equal parts of buttermilk and water, one quart, half cup yeast, a little salt ; stir into a batter with buckwheat flour, let rise over night; in the morning add half teaspoonfjul soda dissolved in a little water. Bake on a hot griddle.

Graham Gkiddle Cakes. One pint Graham flour, half pint corn meal, half pint flour, one heaping teaspoonful sugar, half teaspoonful salt, one egg, one pint buttermilk, one teaspoonful soda.

Squash, Pumpkin and Apple Griddle Cakes. Cold stewed squash, pumpkin or apple, rubbed through a colan- der, half pint; mix with two well-beaten eggs and half pint milk. Sift together half pint Graham flour, half pint corn meal, half tea- spoonful salt, heaping teaspoonful baking powder. Mix smooth and thoroughly into a batter and bake on a hot griddle.

Berry Griddle Cakes. Take of huckleberries, blackberries, or raspberries a half pint, one and one-half pints flour, one teaspoonful salt, one tablespoonful brown sugar, two teaspoonfuls baking poAvder, two eggs, and one pint milk. Sift together flour, sugar, salt and powder; add beaten eggs, milk and berries; mix into a batter; have the griddle hot enough to form a crust as soon as the batter touches it. In order to confine the juice of the berries turn quickly in order to form a

24 GRIDDLE CAKES.

crust on the other side; turn once more on each side to complete

the baking.

Egg Cracknels.

One quart flour, one-half teaspoonful salt, five tablespoonfuls sugar, one teaspoonful baking powder, four tablespoonfuls butter, and five eggs. Sift together flour, sugar, salt and powder; rub in the butter cold; add the eggs beaten, and mix into a firm, smooth dough. Flour the board, turn out the dough, and give it a few minutes' rapid kneading; cover with a damp towel fifteen minutes; then roll it out to the thickness of one-eighth of an inch. Cut out with biscuit cutter. When all are cut out, have a large pot of boiling, and a large tin pan of cold water. Drop them a few at a time into the boiling water. AVhen they appear at the surface and curl at the edges, take them up with a skimmer, and drop them in the cold water. When all are thus served, lay them on greased baking tins and bake in a fairly hot oven fifteen minutes.

Oatmeal Crackers. One pint very fine oatmeal, one-half pint Graham flour, one-half teaspoonful salt, one-half teaspoonful sugar, one-half teaspoonful baking powder, one-half pint cream. Sift together the oatmeal, Graham, salt, sugar and powder; add the cream and mix into a dough, rather too soft to handle. Let it stand half an hour, by which time it wall have absorbed the extra moisture, and handling it will be easy. Flour the board with Graham, roll out to the thickness of one-third inch, prick with a fork, lay on greased bak- ing tin, and bake in a moderate oven ten minutes. They must be watched during baking, as they burn quickly, and when baked handled with care; they break easily.

Graham Crackers.

'Sift together one quart Graham flour, one tablespoonful sugar,

half teaspoonful salt, half teaspoonful baking powder; mix with

two tablespoonfuls butter and a good half pint milk, into a smooth

dough, and knead well for five minutes; rcU it to the thickness of

GRIDDLE CAKES. 25

one-quarter inch, cut into crackers round or square. Bak<^. in rather hot oven ten minutes; when cold store for use.

Mix together thoroughly while dry one quart sifted flour, two heaping teaspoonfuls baking powder, a little salt, then add two tablespoonfuls melted butter and sweet milk enough to make a thin dough. Bake quickly in muffin rings or patty pans.

London Crumpets. Sift together one and one-half pints flour, one-half teaspoonful salt, one teaspoonful sugar, and two teaspoonfuls baking powder; add one beaten egg, a scant pint of milk and cream in equal parts, a little ground cinnamon or a teaspoonful extract of cinnamew half fill greased muffin rings, place on a hot, well-greased griddle. Bake on one side only. Serve hot with cottage cheese.

Kentucky Corn Dodgers.

Place your griddle where it will heat, for this is much better than a bread jDan, there being less danger of scorching at the bot- tom. Take an even pint of sifted meal, a heaping tablespoonful of lard, a pinch of salt, and a scant half pint of cold water; mix well and let it stand while you grease your griddle and sprinkle some meal over it. Make the dough into rolls the size and shape of goose eggs, and drop them on the griddle, taking care to flatten as little as possible, for the less bottom crust the better. Place in the oven and bake until brown on the bottom. Then change to the grate, and brown on top, taking from twenty to thirty minutes for the whole process. Eaten while hot with plenty of good butter, they are better than any other bread.

The same amount of meal, lard and salt mixed with boiling water, till of the consistency of thick batter, will give you delight- ful hot cakes, to be cooked like any other batter bread.

26 FRITTERS.

Green Corn Fritters.

Gr9te green corn from the cob, and allow an egg and a half for every cupful, with a tablespoonful of milk or cream; beat the eggs well; add the corn by degrees, beating very hard; salt to taste. Put a tablespoonful of melted butter to every pint of corn; stir in the milk, and thicken with just enough flour to hold them together — say a tablespoonful for every two eggs. You may fry in hot lard, as you would fritters, or cook upon a griddle like batter cakes. Eaten at dinner or breakfast, these ahvays find a cordial welcome. Green Corn Fritters, No. 2.

Two cups of grated corn, two eggs, one cup of milk, flour for thin batter, a pinch of soda, salt, one tablespoonful melted butter. Mix and fry as you would griddle cakes.

Apple Fritters.

Beat three eggs very lightly, then stir in one teaspoonful of salt, Dne-half cup of sugar, one pint of milk, two cups of chopped apple tod two cups of flour. Flavor with nutmeg. Stir all well together and fry in lard as pancakes. Sift sugar over them and send to the table.

Celery Fritters.

Boil some thick but tender stalks of celery in salted water; when done dry them on a cloth, cut them in equal lengths about one and a-half inches; fry them in batter to a golden color, sprinkling fine salt well over, and serve.

Oyster Fritters.

Drain them thoroughly, chop fine, season with pepper and salt. Make a batter of eggs, milk and flour; stir the chopped oysters in this and fry in hot butter; or fry them whole, enveloped in batter, one in each fritter. In this case the batter should be thicker than if they were chopped.

FRITTERS. 27

Clam Fritters. Twelve clams, miiicecl fine; one pint milk; three eggs. Add the liquor from tlie clams to the milk; beat up the eggs and put to this, with salt and jjepper, and flour enough for thin batter; lastly, the chopped clams. Fry in hot lard, trying a little first to see if the fat and batter are right. A tablespoonful will make a fritter of -moderate size. Or you can dip the whole clams in batter and cook in like manner. Fry quickly, or they are apt to be too greasy.

Lobster Fritters. Put one lobster in two quarts boiling water with half a cup salt; boil twenty-five minutes; when cold remove the meat and fat, cut into small slices; put one tablespoonful butter, one tablespoonful flour, one cup cream, a little celery, salt, thyme, white pepper, and a salt-spoon of parsley, into a stew-pan; let boil two minutes; add yolks of four eggs, and the lobster; mix and set it back to simmer five minutes; pour it out on a well-greased dish and set it away to get firm by cooling; cut into slices, dip into common batter and fry to a light brown in hot lard. Serve on the fritters a few sprigs of parsley, quite dry, fried in the lard fifteen seconds.

Rice Fritters. Boil one cup of rice in one pint of milk until soft; add the yolks of three eggs, one tablespoonful sugar, two tablespoonfuls butter, two tablespoonf uls flour; when cold add the whites of the eggs whipped to a stiff froth; drop in spoonfuls in plenty of hot lard and fry to a light brown color. Serve with cream, wine or lemon sauce.

Blackberry Fritters.

Mix one cup blackberries with one and a-half cups commoit batter and drop by tablespoonfuls into hot lard.

All berry fritters can be made as directed for the above and served with spiced sauce made as follows: Set on the fire three- fourths pint of water, one cup sugar; boil twenty minutes, remove from the fire and add one teaspoonful each of extract cloves, mace, and ginger.

Graham Gems, One pint milk, one pint Graham flour, salt-spoonful salt; beat well; heat the gem pan hot, butter it and drop the dough into the sockets with a spoon, filling each one-half full. Graham Gems, No. 2. One pint buttermilk, one teaspoonful soda, a little salt, one egg, one-half cup sugar, tablespoonful lard; thicken with Graham flour, and bake in gem tins.

Graham Gems, No. 3. One pint milk, one cup flour, one cup Graham flour, one egg, a little salt. Have the irons hot before using. Cold Water Gems. Take cold water, Graham flour, and a little salt, make rather a stiff batter; heat and grease the irons, or tins, and bake twenty- minutes.

Mixed Gems. One-half pint Graham, half pint corn meal, half pint rye flour, half pint buckwheat flour, one teaspoonful salt, two heaping tea- spoonfuls baking powder, one pint rich milk; mix into a thin batter, then half fill well-greased gem j^ans. Bake in hot oven fifteen minutes.

Corn GEisrs. One pint corn meal, one pint flour, one teaspoonful salt, two large teaspoonfuls baking powder, one pint milk; mix into a firm batter, two-thirds fill well-greased gem pans and bake in a hot oven

fifteen minutes.

Oatmeal Gems.

Soak one cup oatmeal over night in one cup water; in the morn- ing add one cup sour milk, one teaspoonful soda, one cup of flour, a little salt, bake in gem irons. If on trial they are a little moist or sticky, add a little more flour.

MUFFINS. 29

To one quart of milk add two well-beaten eggs, a lump of butter half the size of an egg, a little salt, and flour enough to make a stiff batter; stir in half a pint of yeast. Let them stand until they are perfectly light and then bake on a griddle in rings made for the purpose. These are merely strips of tin three-fourths of an inch wide, made into rings two and a half or three inches in diameter, and without bottoms, the ring being simply placed on tlfe griddle and the batter being poured in to fill it.

Muffins, No. 2.

One pint flour, one cup milk, two eggs, two teaspoonfuls baking powder, butter the size of an egg; beat the yolks of the eggs witb the butter, then add the whites well beaten. Sift baking powder with the flour, and mix all together into a batter. Bake in muflin rings.

Muffins, No. 3.

One pint new milk, one egg, one tablespoonful sugar, one table- spoonful butter, half teaspoonful salt, one cake yeast (or better, half cup home-made yeast) ; mix with flour until a very stiff batter is formed; leave in a warm place over night and bake in the morn- ing in rings.

Rice Flour Muffins.

One and one-half cups rice flour, two cujis Avheat floiir, one pint milk, one egg, three teaspoonfuls baking powder, a little salt, a small piece of butter. Bake as usual.

Rice Muffins.

One pint sifted flour, two heaping teaspoonfuls baking powder and a li-ttle salt. Thoroughly mix together; then add one cup cold boiled rice, two eggs, one tablespoonful butter, and enough sweet milk to make a thick batter. Bake immediately.

Graham Muffins. Two cups sour milk, one teaspoonful saleratus, two eggs, a little salt, butter half the size of an egg, three cups Graham flour. Bake in rings.

Graham Muffins, No. 2. Two cups Graham flour, one cup sweet milk, one-third cup sugar, one egg, butter the size of an egg, two teaspoonfuls baking powder. Bake in fings twenty or thirty minutes in hot oven.

Corn Meal Muffins. One and one-half cups of corn meal, the same of flour, two heap- ing teaspoonfuls baking powder, one-half cup sugar, one-half tea- spoonful salt, one tablespoonful butter, two eggs, and milk enough to make a stiff batter.

Corn Musii.

Take boiling water (soft water is preferable), salt to the taste, add meal very slowly so as to prevent any lumps being formed; cook thoroughly.

Oatmeal Mush.

Put four tablespoonfuls oatmeal into one quart cold water; add one teaspoonful salt, let it cook slowly for from one to two hours, adding hot water when needed; just before serving stir in one teaspoonful butter, or soak the meal over night and add boiling water and cook in the morning.

Cracked Wheat Mush.

To one quart salted water add three-fourths cup cracked or rolled wheat, and boil two hours ; or it may be soaked over night and boil one hour.

PUFFS. 31

Cracked Wheat Mush, No, 2. Moisten one and one-half cups cracked wheat with cold water, add one-half teaspoonful salt, place in a muslin bag, leaving half the space for the wheat to swell; put into a small colander and place in a kettle of water and keep boiling from three to four hours. Serve with syrup and butter or cream and sugar. It is nice sliced and fried when cold.

Fried Mush for Breakfast, Night before, stir into two quarts of boiling water a little salt and one pound of farina, boil for ten minutes, and pour it into a shallow dish to cool; next morning cut it into slices, and fry in lard light brown. This is far superior to corn meal mush.

Hominy. Take one cup hominy to one quart salted water and soak over night and boil three-fourths of an hour. Serve with milk and sugai'. Slice and fry when cold.

Puffs. Two eggs, two cu2>9 of milk, two cups of flour, and a little salt. Pour into hot roll pans and bake in a quick oven. Fill the pans about half full.

German Puffs. Two cups of sweet milk, two cups of flour, three eggs, and a little salt.

Graham Puffs. One egg, one pint sweet milk, one pint Graham flour, and a pinch of salt; beat the eggs thoi-oughly; add the milk, then the flour gradually; beat the whole mixture briskly with an egg-beater; pour into cast-iron gem pans, well-greased, and hot; bake in very hot oven; this mixture is just sufticient for twelve gems.

S2 PUFFS.

Oatmeal Puffs.

Sift together one-half pint oatmeal, one-half pint Graham, one* half pint flour, one teaspoonf ul sugar, one-half teaspoonful salt, and two teaspoonf uls baking powder; add three beaten eggs and one pint milk; mix into a thin batter; half fill well-greased gem pans and bake in hot oven ten or fifteen minutes.

Potato Puffs.

To each two cupfuls of mashed potatoes take one tablespoonful of melted butter and beat to a cream; put with this two eggs whipped light, and a cupful of milk, salting to taste; beat all well; pour into greased baking dish and bake quickly to a light brown. Serve in the dish in which it is cooked.

Ceeam Puffs.

One-half pint boiling water, one cup of butter, two cups of flour. Let the water and butter boil, then stir in the flour; let it cool; add five eggs well beaten; beat all well; drop in niuflin rings; bake thirty minutes. Boil one pint of milk; beat together one cup of flour, one cup of sugar, and two eggs; add this to the boiling milk and boil three minutes; cut a hole in the top of each cake and filJ with cream, putting the piece of crust back.

One quart flour, one pint milk, two eggs beaten light, butter size of an egg, three tablespoonfuls sugar, three teaspoonfttls baking powder; bake quickly.

One cup rich milk, one egg, two cups flour, one teaspoonful baking powder, a little salt; beat together thoroughly, fill buttered cups half full and bake in a hot oven.

Pocket Books.

One quart warm water or milk, two eggs, three teaspoonfuls sugar, one cup yeast, four tablespoonfuls melted butter, add flour to make a sponge, and set to rise; when it is risen work it over and

ROLLS. 33

set to rise again; when light put in a piece of soda the size of a bean ; roll out, spread the surface with butter, cut in squares and double over to form a pocket book shape; put in a pan and let stand till light, then bake.

How TO MAKE Rolls. When mashing potatoes for dinner, put a tablespoonf ul of it into one pint of the water they were boiled in, and set aside till bed- time; then strain it through a colander, add one pint of milk, one large spoonful nice lard, one large spoonful white sugar, one tea- spoonful salt, one penny-worth of yeast, and flour to make a stiff batter. Leave it in a moderately warm place. In the morning add flour enough to make a soft dough, working it well. Let it rise again, roll out half an inch thick, cut into round cakes, fold together, drawing a buttered knife through as you fold them. Let them rise again for half an, hour, or until light; bake in a quick oven for fifteen or twenty minutes. In cold weather the milk should be luke-warm; in hot weather the milk should be scalded and cooled. The potatoes must be pared before boiling, and the kettle in which they are boiled must be perfectly clean.

Rolls No. 2. Take a piece of bread dough when molded; roll out half an inch thick; spread with butter, and sprinkle with sugar; roll up and cut off the size you want; let rise and bake.

Paekeu House Rolls. Two quarts flour, one cup yeast, one pint milk, boiled, then cooled to milk- warm, one tablespoonf ul of shortening, one of sugar: lay a sj^onge, leaving out enough flour to mix in when rolling out: if for tea, mix in the morning; bake as soon as ready.

Ciio^^AMON Rolls, Take light dough, as for bread; mix in shortening, an egg, and a

34 ROLLS.

little sugar; roll out to al)Out one-quartor incli in thickness; spread with butter, tlien sprinkle with sugar and cinnamon; roll up and cut as you would a jelly cake; put in pans like biscuit; set to rise. When light, put a little lump of butter, and sugar and cinnamon \)n each one, and bake.

"White Mountaln^ Rolls.

Sixteen cups of flour, half cup of sugar, cup of butter, cup of yeast, the whites of four eggs beaten to a stiff froth, and four cups of boiling milk; melt the butter and sugar in the milk, have the milk blood warm and mix the bread, adding the whites of eggs after mixing in part of the flour; knead stiff and let rise in a warm place over night. In the morning knead into rolls and let rise till light; rub the beaten white of an egg over the tops of rolls, and bake thirty minutes.

ViENXA Twist Rolls.

Break pieces off dough (as prepared for common rolls) the size of an egg, and divide each piece into two unequal pieces, the largest piece form with the hands into a plain roll tapering at each end; lay them, thus formed, on a greased baking tin so as not to touch each other; flatten each a little and wash over Avith milk; divide the remaining pieces each into three, roll the pieces out under the hands into strips a little longer than the roll already made, and braid them; then lay each braid, as soon as formed, on top of the plain roll; Avhen all are made, wash over Avith milk. Bake in a hot oven twenty minutes — a very handsome roll for a dinner party.

Oatmeal Rolls. ,

Sift together one-half pint oatmeal, one-half pint Graham, one pint flour, one teaspoonful salt, two teaspoonfuls baking powder, and mix with three-fourths pint milk into a smooth dough; turn out and give one or two quick kneadings to complete its quality; roll out to the thickness of half an inch, cut out with large round cutter, fold through the centre laying one half over on the other.

ROLLS. 35

lay them on a greased baking tin so tliey do not touch, wash ove? with milk and bake in a good hot oven fifteen minutes.

Italian Rolls.

Take a piece of bread dough and one-fourth the amount ol butter, Avork the butter thoroughly into the dough and roll out tc about one-half an inch in thickness; cut into strips about six inches long; sift over them fine corn meal, place them, separated, on a buttered baking tin, and when light bake in a quick oven.

Graham Breakfast Rolls.

Take six potatoes, boiled and pressed through a colander, one pint warm water, one-half cup sugar, one-half teasj)oonful salt, one-half cup yeast; mix into a stiff dough with Graham flour, and let rise over night; in the morning mold into rolls and bake when light.

French Rolls.

Into one pound of flour rub two ounces of butter and the whites of three eggs well-beaten; add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough; cover and set in a warm place till light; cut into rolls, dip the edges into melted butter to keep them from sticking together, and bake in a quick oven.

Tremont House Rolls. Take two quarts of flour, add one teaspoonfnl salt; make a hole in the middle and put into it one tablespoonful of sugar, butter about the size of an egg, one pint of boiled milk, and one teacupful I of yeast. Do not stir, but put them together at night, and set in a cool place until morning. Then mix all together and knead fifteen minutes. Set in a cool place again for six hours, and roll out about one-half an inch thick and cut with a biscuit cutter; moisten one edge with butter, and fold together like rolls; lay in the pan so that they will not touch, set for half an hour in a warm place to rise, and bake in a quick oven.

36 RUSKS.

Rosettes. To thi'ee eggs, the yolks beaten very light, add one quart of milk, a piece of butter the sizt; of an egg cut in little pieces into the milk and eggs, three coffee cups of flour, a little salt, three teaspoontuls of baking powder, and lastly the whites of the eggs beaten very light and stirred quickly into the mixture. Bake in a quick oven.

Sweet Rusks. In one large coffee cup of warm milk dissolve one cake of com- pressed yeast; then add three eggs and one cup of sugar, and beat all together; use only flour enough to roll out, to which add two ounces of butter; let it rise. When very light, knead, mold into shape, and set in a warm place. When light, bake in a hot oven; when done, cover the top with sugar dissolved in milk.

Sweet Rikks, No. 2. One pint of warm milk — new is best — one-half cup of butter, one cup of sugar, two eggs, one teaspoonful of salt, two tablesiDoonfuls of yeast; make a sponge with the milk, yeast, and enough flour to make a thin batter, and let rise over night. In the morning add the sugar, butter, eggs, and salt, well-beaten together, with enough flour to make a soft dough. Let it rise again, then make into round balls, and rise a third time. Bake in a moderate oven.

Rusks. Half pint of sweet milk, one teacup of yeasi, two eggs; mix with suflicient flour for a stiff batter and raise; then add one cup of butter, half cup of sugar, one teaspoonful of soda, and a little nut- meg; let rise, and knead out into biscuits; let rise and bake. Just before taking out of the oven beat up the white of an egg and rub over the top, then sprinkle with sugar; put into the oven again for a moment, and serve hot.

RUSKS. 87

Baking Powder Rusks.

Thorouglily mix with one quart sifted flour, two heaping tea- spoonfuls baking powder, and one teaspoonful salt; then mix the beaten yolks of three eggs with a half cup butter and one cup sugar; now stir up the flour prepared as above with water, making a dough of the proper consistency for bread; then add the eggs, butter and sugar, and mix all well together. Form into little cakes and rub the tops with sugar and water, and then sprinkJ** dry sugar over them and bake immediately.

Thoroughly mix one quart sifted flour, two heaping te«.«?poonfuls baking powder; then rub into one-fourth pound butter and enough sweet milk to make a smooth paste; roll out the paste to one-fourth of an inch in thickness and cut it into triangular pieces, each side of which is about four inches long; put them into a greased tin and bake immediately in a very hot oven; when half done, brush them over with sweet milk.

Scotch Scones.

Sift together one quart flour, one teaspoonful sugar, one-half teaspoonful salt, two heaping teaspoonfuls baking powder; rub in a large tablespoonful lard cold; add two beaten egg? and nearly one-half pint milk; mix into a smooth dough, knead up quickly and roll out to one-third of an inch in thickness, cut out with a knife into squares larger than soda crackers, fold each in half to form three-cornered pieces, bake on a hot griddle eight or ten »ninutes; brown on each side.

Sally Lunn,

One quart of flour, a piece of butter the size of an egg, three tablespoonfuls of sugar, two eggs, two teacups of milk, two tea- spoonfuls of cream of tartar, one of soda, and a little salt. 3ca<tter the cream of tartar, the sugar and the salt into the flour; ad<t the eggs, the butter melted and one cup of milk; dissol^ft tha

38 SANDWICHES.

soda in the remaining cup, and stir all together steadily a few moments. Bake in two round pans.

Sally Lunn, No. 2.

Sift together one quart flour, one teaspoonful salt, two teaspoon- fuls baking powder; rub in two-thirds cup butter cold; add four beaten eggs, one-half pint milk; mix into a firm batter like cup uake, pour into two round cake tins, and bake twenty-five minutes in a pretty hot oven.

Plain Short Cake.

One quart flour, one saltspoonful salt, two heaping teaspoonfuls leaking powder; mix thoroughly; then add one-quarter pound butter, and one-eighth pound lard, and enough cold water to make a thick paste. Roll out about a quarter of an inch thick, and cut into squares; prick with a fork and bake immediately.

Scotch Short Cake. Sift together one and a half pints flour, four tablespoonfuls sugar, one-half teaspoonful salt, a heaping teaspoonful baking powder; rub in four tablespoonfuls butter cold, add three beaten eggs, nearly one cupful milk, a teaspoonful extract of orange, or lemon; mix into a smooth dough without much handling, and roll out to the thickness of a quarter inch, and cut into shape of small envelopes; wash over with milk, and lay on each three thin slices of citron, and a few caraway seeds. Bake in a moderate oven twenty minutes.

SANDWICHES.

Ham Sandwiches. Take -wvill -boiled ham, one-third fat and two-thirds lean, chop it until it is as fine as paste, then stir in the yolk of an egg. To one teaspoonful mustard, mix one tablespoonful Worcestershire sauce. Use this or more in such proportions as you may require.

SANDWICHES. 39

Egg Sandwiches.

Take slices of buttered bread and grate hard-boiled eggs on each slice with a coarse grater, sprinkle with pepper and salt; then lay two slices together.

This sandwich may be varied by grating a layer of cold smoked tongue or ham over the egg on one slice and not on the other. These require a light and dexterous hand to keep the egg from being crushed.

Sardine Sandwiches.

Open a can of sardines, remove the skin and bones, lay bits of the fish on well-spread bread and butter; squeeze lemon over it; lay a slice of buttered bread on top.

School Lunch Sandwiches.

Beat three eggs, three tablespoonfuls of milk, saltspoonful of salt, and a dash of pepper; fry it as you would a griddle cake, and lay between buttered bread or biscuit, or slice hard-boiled egg» or nice stewed codfish left cold, and lay between slices of bread and butter.

Oyster Sandwiches.

Chop one quart raw oysters very fine, season with pepper, salt, a little nutmeg; mix with one-half cupful melted butter, the same of rich cream, whites of three eggs beaten, and eight powdered crackers. Heat them over steam in an oatmeal boiler or over the fire until a smooth paste; set away until very cold; then cut and lay between buttered slices of bread.

Tongue or Ham Sandwiches. Chop fine the lean of cold boiled tongue or ham, season with prepared mustard and black pepper; add melted butter and sweet cream until smooth like a paste, then spread between buttered slices of bread.

Cream Toast. Take slices of stale bread, one quart of milk, three tablespoonf uls butter, whites of three eggs beaten stiff, salt, and three tablespoon- fuls flour. Toast the bread to a golden brown, have a dish half full of boiling water in which a tablespoonful of butter has been melted; as each slice is toasted dip it in this for a second and lay- in the deep heated dish in which it is to be served. Have ready, by the time the bread is all toasted, the milk scalding hot, but not boiling; thicken this with the flour; let simmer until cooked; put m the remaining butter, and when this is melted the beaten whites of the eggs ; boil up once and pour over the toast, lifting the slices that the cream may run between; cover closely; set in the oven a few moments before sending to the table.

Breakfast Toast.

Mix two tablespoonfuls of sugar, a little salt, and a well-beaten egg, in one-half pint of milk. In this mixture dip slices of bread and fry them on a buttered griddle until they are light brown on each side.

Cheese and Egg Toast.

Put a cupful of cheese crumbs into half a pint of rich milk; boil until it melts. Have two eggs well beaten. Season the milk with salt, pepper and butter to taste; turn in the eggs; stir rapidly for a few minutes; remove from the fire and spread it over some hot slices of toasted bread. Cut them in halves and quarters and serve on a hot platter.

Ham Toast.

Melt in a stew pan a small piece of butter till it is browned a little; put in as much finely-minced ham as will cover a round of buttered toast, and add gravy enough to make moist. When quite hot stir in quickly with a fork one egg. Plane tbe m^ixture o\^v the toast, which cut into pieces of any shape you may fancy.

WAFFLES. 41

Spanish Toast.

Beat three eggs to a foam; toast a few slices of bakers' bread j dip them in the egg, and fry them to a light brown.

Fried Bread, Take dry bread, dip it in hot water quickly, and lay on a hot pancake griddle, which has some lard or butter melted, salt; when nicely browned on one side, turn on the other and brown; add more butter when needed. Some prefer the bread dipped in egg first.

One quart of sweet milk, warm, four eggs, a piece of butter the size of an egg, one teaspoonful of salt, teacup of yeast, flour enough to make a stiff batter; let it rise three hours. Bake in waffle-irons.

Waffles, No. 2.

Four eggs, whites beaten separately; two tablespoonfuls short- ening, one quart milk, one teaspoonful soda, salt; add the whites last; add two teaspoonfuls cream of tartar to flour enough to make thin batter.

Waffles, No. 3.

One pint sour cream (or part milk), two eggs, one spoonful soda, half spoonful salt; then make same as above.

Waffles, No. 4. One pint of buttermilk, flour enough to make a thin batter, one tablespoonful of salt, One teaspoonful of soda; mix your milk, flour and salt, then sift the soda over the batter; break the white of one egg in a plate and put the yolk in the batter; beat in well; now whip the white of the egg to a stiff froth and stir in thoroughly — do not beat it in. Have the waffle-iron smoking hot and grease with lard or other grease, which should be free from either vate»-

42 WAFFLES.

or salt, as both make the waffles stick. If the milk be veiy sour, use more soda to sweeten it. Sour batter will stick to the irons, too.

Bread Waffles. Crusts and pieces can be put in a pitcher and milk poured over them; when needed, add more milk, and a little flour, to make the right consistency; enough soda to make sweet, salt, and make waf- fles, or pancakes.

Rice Waffles. One and one-half cups of boiled rice, the same of flour, one cup sour milk, a scant teaspoonful soda, a little salt, three eggs, and butter the size of a walnut.

Graham Wafers.

Put a pinch of salt into one-half pound of Graham flour; wet it with one-half pint of sweet cream; mix quickly and thoroughly; roll out as thin as possible; cut in strips, prick, and bake in a quick oven.

Sweet Wafers.

One pint flour, one cup sugar, three eggs, one tablespoonful butter; flavor with lemon; mix into a batter with a little milk to me consistency of sponge cake, and bake in wafer-irons.